Paleo Crispy Fried Red Snapper
Transform your weeknight dinner with this Paleo Crispy Fried Red Snapper recipe—an irresistible blend of tender, flaky fish and a perfectly golden, crunchy coating. Coated in a gluten-free mixture of almond flour, arrowroot powder, and aromatic spices like paprika and garlic powder, this dish is packed with flavor while staying true to paleo guidelines. The red snapper is pan-fried to perfection in coconut oil, giving it a subtle tropical fragrance and satisfying crispiness. Ready in just 30 minutes, it’s perfect for a quick yet elegant meal. Serve it alongside fresh lemon wedges for a zesty finish and pair it with your favorite paleo sides for a wholesome and delicious feast. Whether you're following a paleo diet or simply craving a healthier take on fried fish, this recipe will surely impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces red snapper fillets
- 1 cup almond flour
- 1 tablespoon arrowroot powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 1 large egg
- 0.5 cup coconut oil
- 1 whole lemon wedges
Instructions
Rinse the red snapper fillets under cold water and pat them dry with a paper towel. Ensure that they're completely dry to help the coating adhere better.
In a shallow bowl, combine the almond flour, arrowroot powder, sea salt, black pepper, paprika, and garlic powder. Mix well to evenly distribute the spices.
In a separate shallow bowl, beat the egg until it is uniformly mixed.
Dip each red snapper fillet into the beaten egg, ensuring both sides are coated.
Dredge the egg-coated fillets in the almond flour mixture, pressing the mixture onto the fish to coat completely. Shake off any excess.
In a large skillet, heat the coconut oil over medium-high heat. The oil should be hot but not smoking.
Carefully place the coated fillets in the skillet and cook for about 4-5 minutes on each side, or until the fish is golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
Remove the cooked fillets from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crispy fried red snapper immediately with lemon wedges on the side for a bright and refreshing touch.
Nutrition Facts
Calories |
2327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 6.5 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 25.2 mcg | 126% | |
| Calcium | 418 mg | 32% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
